Fusilli with bell pepper pesto
- Lactose Free
- Vegetarian
- Energy Kcal 704
- Carbohydrates g 73.2
- of which sugars g 9.4
- Protein g 24
- Fats g 35
- of which saturated fat g 8.35
- Fiber g 7
- Cholesterol mg 23
- Sodium mg 440
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Fusilli al pesto di peperoni? Now, that’s a dish you’re gonna love, especially when summer rolls around. And the sauce? It’s not your everyday pasta. We’re talking about something from Liguria, where they gave us the classic Pesto alla Genovese, but—let’s mix it up—this time with a twist. Instead of the usual suspects, you’ve got roasted peppers, basil, peeled almonds, and some pine nuts. Honestly, the magic of this fusilli with bell pepper pesto starts when you roast those peppers till they're just perfectly tender.
And here's the thing, put them in a bag while they’re still warm. This trick? Makes peeling them a breeze. You’re left with peppers that are sweet with a hint of smokiness. Blend them with the nuts and basil, and boom! You get a sauce that’s creamier—way creamier—than you’d think. Like, imagine a nutty pesto meeting a moist roasted pepper dip, all cozy with the pasta.
In Liguria, this fusilli al pesto di peperoni is the go-to when peppers are super fresh. Plus, it's versatile. Hot dish or chilled for picnics—whatever you’re feeling. Pretty simple. This easy pepper pesto recipe is perfect for busy summer days. It’s got that combo of golden roasted peppers, crunchy nuts, and the basil's gentle bite. You’ll wanna keep this in your rotation. Get tired of regular sauces? This dish is way better, no doubt. Unlike your typical roasted red pepper pesto pasta outside Italy, it emphasizes those seasonal flavors without tons of effort.
For those into trying different Italian pasta recipes or hunting for a new favorite among healthy pasta dishes, this is it. Vegetarian, quick, and—let’s face it—satisfying, this offers a bit of everything. Think crispy edges on the peppers, tangy basil notes, and a sauce that hugs every twist of the fusilli, really, really well. Seriously good.
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- INGREDIENTS
- Fusilli pasta 11.3 oz (320 g)
- Red peppers 4 cups (600 g)
- Pine nuts 6 tbsp (50 g)
- Peeled almonds ⅓ cup (50 g)
- Garlic ½ clove
- Extra virgin olive oil 4.1 tbsp (60 g) -
- Basil 0.7 oz (20 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to grate)
- Fine salt to taste
How to prepare Fusilli with bell pepper pesto
To prepare fusilli with bell pepper pesto, start by baking the bell peppers in the oven to make removing the skin easier: place the whole washed red bell peppers on a baking sheet lined with parchment paper; cook them at 428°F for 20-25 minutes. Once cooked 1, place them in a food bag 2 for at least 15 minutes, then peel them 3
cut them in half, remove the internal seeds, and slice them roughly 4. Put the pepper pieces in a mixer 5, then add the pine nuts 6
and the basil leaves 7; add half a clove of peeled garlic 8, the peeled almonds 9
and the grated Parmesan cheese 10. Add the oil 11 and blend everything until you get a homogeneous mixture 12; set the obtained pesto aside.
Bring plenty of water to a boil, salt it, boil the fusilli for the time indicated on the package 13, then drain the pasta 14 and mix it with the bell pepper pesto: the fusilli with bell pepper pesto are ready to be enjoyed 15. If you prefer, you can season with Grana flakes.